Authentic home cooking from Mexico, with US measurements. 
Mole Negro Enchiladas
Mole negro comes from Oaxaca and is one of the seven traditional moles made in the region. It has a slightly sweet flavor, which makes it especially appealing. This is the recipe from Juana, the cook at my grandmother’s house, for MOLE NEGRO.
Mole Negro Enchiladas
Mole negro comes from Oaxaca and is one of the seven traditional moles made in the region. It has a slightly sweet flavor, which makes it especially appealing. This is the recipe from Juana, the cook at my grandmother’s house, for MOLE NEGRO.
Open in Cookpad AppSteps
- 1
Slice the plantain and the French roll, then fry them until golden. Place them in a food processor. On a griddle, toast 6 mulato chiles and 3 ancho chiles (opened, seeds and veins removed), turning them often so they toast evenly. Add them to the food processor.
- 2
Do the same with 1 tomato, a piece of onion, 2 garlic cloves, 1 cinnamon stick, 1 whole clove, 6 black peppercorns, a pinch of oregano, 10 almonds, 10 walnuts, and a small handful of peanuts. Toast until evenly browned. In a small skillet, toast 2/3 cup sesame seeds (about 100 grams). In a saucepan with water, bring about 12 pitted prunes to a boil.
- 3
Add everything to the food processor and add one or two bars of chocolate. If you don’t have Oaxaqueño chocolate, use Abuelita chocolate. Blend everything together, adding a little broth to help blend.
- 4
Pour the blended mixture into a pot with a little oil and cook until everything is well combined. Your MOLE PASTE is ready.*
- 5
For the ENCHILADAS: Take one or two tablespoons of mole paste, add broth, adjust salt, heat, and set aside. Lightly fry 8 to 10 corn tortillas in oil, just until softened, not crispy.
- 6
Peel and dice one potato, then cook it in boiling water. Once cooked, fry it with chopped onion, salt, and pepper.
- 7
Now assemble the enchiladas: Take a tortilla, fill with potatoes, roll it up, and place on a platter. Cover with mole sauce, then top with crema, chopped onion, and grated cheese.
- 8
You can store the mole in the refrigerator for up to one month or in the freezer for up to six months.
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